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–+ servings

Creamy Vegan Broccoli Soup

Cauliflower, white beans, and almond milk make this vegan soup creamy & delicious
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Meme

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 16 ounces frozen cauliflower
  • 15 ounce can white beans rinsed & drained
  • 32 ounces unsweetened almond milk
  • 24 ounces frozen broccoli
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper

Instructions

  • Heat the oil over medium heat in a large soup pot or Dutch oven. Sauté onions for 10 minutes. Stir in garlic, cauliflower, white beans, and almond milk. Stir well and simmer for 10 minutes.
  • Remove from heat and use an immersion blender to puree the soup.
  • Add in the broccoli, parsley, salt, garlic powder, smoked paprika, nutmeg, and cayenne pepper, and bring to a boil over medium-high heat. Reduce heat to medium/medium-low and simmer for 15-20 minutes. 
  • Remove from heat and used the immersion blender to puree some of the broccoli into the soup. 
  • Stir well, taste & adjust seasoning if needed, and enjoy! Delicious when topped with sliced almonds and/or nutritional yeast!!

Notes

*You can use regular paprika in place of smoked paprika
*Makes 12 cups